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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
A wine of good structure and balanced acidity with floral notes. Because of low alcohol, it is good for business functions. Refreshing as an aperitif, it accompanies also seafood and light meat dishes, including stir-fry.
"Creamy up front, with straightforward peach and apple flavors that are well-spiced. The plush finish features ginger snap notes. Drink now through 2025. 400 cases made."
The Saarstein estate owns the oldest vineyards in the village of Serrig. On the steep monopoly site of Serriger Schloss Saarsteiner Christian and Andrea Ebert put all their enthusiasm and dedication to produce great Rieslings. Schloss Saarstein wines are noted for their elegant steeliness balanced with crisp fruit.
Production is concentrated on the one vineyard surrounding the...Read More About Schloss Saarstein
(moe-ZELL saahr -RUE-wehr)
The Mosel river winds its way through this wine region, passing by some of the steepest, most northerly vineyards of the world. The wines from the Mosel have a most distinctive soil based on slate. The slate-rich soils covering the region are what imparts the amazing, well-loved slate-y, mineraly flavors and aromas to the delicate Mosel wines. To keep...Read More About Mosel-Saar-Ruwer
The Riesling grape is happiest in a cooler climate, one that fosters its slow
and steady ripening. Often assumed to be the producer of only sweet wines, Riesling
is a fascinating grape of many faces. From bone dry to lusciously sweet, this
variety is delicious at any sugar level with its intense aromas and steely acidity.
Most popular in...Read More About Riesling
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